Component 1Cookie
Ingredients
| 300 gr | Dark Dominican Chocolate Single Origin |
| 360 gr | Weak flour |
| 60 gr | Cocoa 22-24 dark |
| 10 gr | Baking soda |
| 100 gr | Powderer sugar |
| 10 gr | Himalayan salt |
| q.b. | Vanilla |
| 240 gr | Brown sugar |
| 250 gr | Butter |
Method
Mix soft butter and powdered and cane sugar with salt and flavourings. Sieve the powders and add them, to finish the blended Dark Single-Origin Dominican chocolate.
Dress with a 12mm diameter piping tip and bake at 170 ° C for 14 ‘.
Preparation
Bake at 170°C VA 12-14’.
Allow to cool down and store at controlled temperature and humidity.
